Black Eyed Pea Gumbo Recipe

Warm up on a cold day with this easy Black Eyed Pea Gumbo recipe! Perfect for both stovetop and slow cooker, this flavorful gumbo is packed with black-eyed peas, andouille sausage, and vibrant vegetables. Customize the spice level to your liking – add extra Tabasco for a fiery kick or keep it mild. Some cooks add okra for a classic gumbo texture. This recipe is quick, simple and delicious – perfect for a weeknight meal or a weekend gathering!

Prep Time 15 mins
Cook Time 195 mins
Calories 422.8 kcal
Protein 30g
Rating 4.5 (32 Reviews)
Black Eyed Pea Gumbo 17

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Black Eyed Pea Gumbo

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Black Eyed Pea Gumbo? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Black Eyed Pea Gumbo

  1. Slice 1 green bell pepper, 2 stalks celery, and 1 lb andouille sausage into 1/2-inch pieces.
  2. In a large crock-pot or Dutch oven, combine the sliced bell pepper, celery, sausage, 1 (15-ounce) can black-eyed peas (drained and rinsed), 1 (28-ounce) can crushed tomatoes, 4 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (or more, to taste), and 1 teaspoon salt.
  3. **Crock-pot:** Cook on high for 3 hours, or low for 6-8 hours. Stir in 1 cup cooked rice during the last 30 minutes of cooking.
  4. **Stovetop:** In a large Dutch oven or pot, bring all ingredients (except rice) to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally. Stir in 1 cup cooked rice during the last 10 minutes of cooking.
  5. Serve the gumbo over cooked rice (optional: serve gumbo separately and allow guests to add their preferred amount of rice).
  6. Leftovers can be stored in the refrigerator for up to 3 days. Add additional tomato juice or tomato sauce if needed to thin the gumbo.

Nutrition Information (Approximate per serving)

Sodium

37 g

Sugar

7g

Fat

27g

Carbs

17g